Crispy Honey Shrimp

Crispy Honey Shrimp is the ultimate homemade takeout-style dish you didn’t know you needed in your life! Perfectly battered shrimp fried to golden perfection and coated in a sticky-sweet honey glaze—this recipe brings restaurant-quality flavor straight to your kitchen. With just the right balance of sweet, savory, and crispy textures, this dish is a crowd-pleaser and surprisingly easy to make. Whether you’re cooking for a weeknight dinner or impressing guests, this recipe delivers flavor-packed shrimp with minimal fuss. Let’s dive into the delicious world of crispy honey-coated seafood!

Why You’ll Love This Crispy Honey Shrimp

This Crispy Honey Shrimp recipe is everything you love about Asian-inspired takeout with a homemade twist. The shrimp are tender and juicy on the inside while boasting a crisp, golden crust on the outside. The honey sauce is perfectly balanced with tangy lemon juice and umami-rich soy, creating an irresistible flavor explosion. Plus, it comes together quickly, making it perfect for busy weeknights or last-minute dinner ideas.

Ingredients

• 12 oz Prawns (about 350g, peeled and deveined)
• 2 cloves Garlic, finely chopped
• 2 Spring Onions, thinly sliced
• Toasted Sesame Seeds, for garnish
• 1/4 tsp Salt
• 1/4 tsp Black Pepper
• 1 tsp Sesame Oil
• Vegetable Oil, for deep frying (sunflower, peanut, canola, or any neutral oil)
• 1 Egg

Coating Flour Mix:

• 1 cup Cornstarch (or potato starch)
• 1/3 cup All-Purpose Flour
• 1/4 tsp Baking Soda

Honey Sauce:

• 2 tbsp Honey
• 2 tbsp Soy Sauce
• 1 tbsp Sugar
• 1 tsp Cornstarch
• 1 tsp Sesame Oil
• 1 tbsp Lemon Juice (or lime/orange juice)
• 1/4 cup Chicken Stock (or vegetable stock or water)

Step-by-Step: How to Make Crispy Honey Shrimp

1. Prep the Shrimp: Pat the peeled and deveined shrimp dry with a paper towel. Season with salt, pepper, and sesame oil. Set aside to marinate briefly.
2. Mix the Sauce: In a bowl, combine honey, soy sauce, sugar, cornstarch, sesame oil, lemon juice, and chicken stock. Stir well until sugar and cornstarch dissolve.
3. Prepare the Coating: In a large bowl, whisk together cornstarch, flour, and baking soda.
4. Coat the Shrimp: Add egg white to the shrimp and mix well. Dredge shrimp in the flour mixture, pressing gently to coat evenly. Shake off any excess.
5. Deep Fry: Heat oil to 340°F – 350°F. Fry shrimp in batches for about 2 minutes or until crispy and golden. Place on a wire rack or lined plate to allow excess oil to drain.
6. Make the Sauce: In a wok or pan, heat 1 tbsp oil and sauté garlic until fragrant. Add the sauce mixture, stirring constantly until thickened.
7. Combine: Toss the crispy shrimp in the sauce until evenly coated. Turn off the heat and sprinkle with spring onions and sesame seeds.
8. Serve: Plate the shrimp and serve immediately while hot and crispy.

Helpful Tips

• Dry the shrimp well before seasoning for better crispiness.
• Use a thermometer to monitor oil temperature for perfectly fried shrimp.
• Don’t overcrowd the pan—fry in batches to maintain oil heat.
• Keep shrimp warm on a wire rack in a low oven while frying additional batches.
• Taste the sauce before adding shrimp and adjust sweetness or tanginess if needed.

Substitutions And Variations

• Gluten-Free: Use gluten-free soy sauce and swap plain flour with more cornstarch.
• Vegan Option: Use firm tofu instead of shrimp and maple syrup instead of honey.
• Citrus Twist: Substitute lemon juice with orange or lime for a different flavor profile.
• Add Veggies: Toss in steamed broccoli or bell peppers for added nutrition.
• Spicy Kick: Add a dash of sriracha or red chili flakes to the honey sauce.

Storage Instructions

• Refrigerator: Store leftover shrimp in an airtight container for up to 2 days.
• Reheating: Reheat in an oven or air fryer at 350°F for 5–7 minutes to restore crispiness.
• Freezing: It’s best to freeze shrimp before saucing. Reheat and toss in fresh sauce when ready to serve.

Nutritional Information

• Calories: 680 kcal
• Carbohydrates: 103g
• Protein: 43g
• Fat: 9g
• Saturated Fat: 2g
• Polyunsaturated Fat: 3g
• Monounsaturated Fat: 3g
• Trans Fat: 1g
• Cholesterol: 511mg
• Sodium: 2838mg
• Potassium: 328mg
• Fiber: 2g
• Sugar: 25g
• Vitamin A: 241IU
• Vitamin C: 13mg
• Calcium: 285mg
• Iron: 6mg

Serving Suggestions

• Serve over a bed of jasmine or fried rice.
• Pair with a side of steamed or stir-fried veggies.
• Add to lettuce wraps for a crunchy, fresh bite.
• Top with additional sliced green onions and serve with a lime wedge on the side.
• Serve alongside a refreshing cucumber salad.

Frequently Asked Questions About Crispy Honey Shrimp

Can I use frozen shrimp? Yes, but make sure to thaw and pat them dry thoroughly before use.

Can I make this ahead of time? It’s best enjoyed fresh. However, you can prep the sauce and coating ahead, then fry and toss when ready.

What oil is best for frying? Use any neutral-flavored oil with a high smoke point like canola, peanut, or sunflower oil.

Can I bake instead of fry? Baking won’t give the same crispy result, but it’s possible. Bake at 400°F for 15–20 minutes, flipping halfway.

Is this dish very sweet? The honey provides sweetness, but it’s balanced with soy sauce and lemon juice. You can reduce honey to taste.

Conclusion

Thank you so much for trying out this Crispy Honey Shrimp recipe! I absolutely love how this dish brings together the crunch of golden shrimp with the sticky-sweet tang of honey sauce—it’s a flavor match made in heaven. I hope it becomes a new favorite in your home just like it is in mine. It’s quick to prepare, full of bold flavors, and feels like a gourmet meal without the hassle. Enjoy every crispy bite, and thank you for being part of this food-loving community. Happy cooking!

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Crispy Honey Shrimp

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• Author: lisa
• Total Time: 25 minutes
• Yield: 2 servings 1x

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Description

Crispy Honey Shrimp is a quick and flavorful dish made with golden fried shrimp coated in a sweet, tangy honey soy glaze. Easy and delicious for any night of the week.

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Ingredients

Scale 1x2x3x

12 oz prawns (peeled and deveined)

2 cloves garlic, finely chopped

2 spring onions, thinly sliced

Toasted sesame seeds (for garnish)

1/4 tsp salt

1/4 tsp black pepper

1 tsp sesame oil

Vegetable oil for frying

1 egg

Coating Mix:

1 cup cornstarch

1/3 cup all-purpose flour

1/4 tsp baking soda

Honey Sauce:

2 tbsp honey

2 tbsp soy sauce

1 tbsp sugar

1 tsp cornstarch

1 tsp sesame oil

1 tbsp lemon juice

1/4 cup chicken stock

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Instructions

• Prep the Shrimp: Pat the peeled and deveined shrimp dry with a paper towel. Season with salt, pepper, and sesame oil. Set aside to marinate briefly.
• Mix the Sauce: In a bowl, combine honey, soy sauce, sugar, cornstarch, sesame oil, lemon juice, and chicken stock. Stir well until sugar and cornstarch dissolve.
• Prepare the Coating: In a large bowl, whisk together cornstarch, flour, and baking soda.
• Coat the Shrimp: Add egg white to the shrimp and mix well. Dredge shrimp in the flour mixture, pressing gently to coat evenly. Shake off any excess.
• Deep Fry: Heat oil to 340°F – 350°F. Fry shrimp in batches for about 2 minutes or until crispy and golden. Place on a wire rack or lined plate to allow excess oil to drain.
• Make the Sauce: In a wok or pan, heat 1 tbsp oil and sauté garlic until fragrant. Add the sauce mixture, stirring constantly until thickened.
• Combine: Toss the crispy shrimp in the sauce until evenly coated. Turn off the heat and sprinkle with spring onions and sesame seeds.
• Serve: Plate the shrimp and serve immediately while hot and crispy.

Notes

Use a thermometer for precise oil temperature.

For extra crunch, double-fry the shrimp.

Taste the sauce before combining to adjust flavor balance.

For a spicy version, add chili flakes or sriracha.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Dinner, Main Course

Nutrition

• Serving Size: 1 plate
• Calories: 680
• Carbohydrates: 103g
• Protein: 43g